Author: Sereena Kaul Publisher: Simon & Schuster UK ISBN: 9780857200273 Category : Cooking Languages : en Pages : 0
Book Description
Priya, Sereena and Alexa Kaul's family left Kashmir to live in the UK. The three girls grew up in Derbyshire and loved rushing home from school to watch their mother make delicious dahl, korma and rogan josh with fresh spices from brought from Kashmir. When they had families of their own they longed for a spice box like the one their mother had - full of all the spices needed to make the recipes they craved from their childhood. So they created a spice box with thirteen essential spices and collected 100 family recipes that can easily made at home - just add ingredients from any supermarket or high street grocer. This book is the three sisters' own collection of easy to make Indian dishes. Whether you are a traditionalor a creative cook or you have a busy lifestyle you will enjoy making and creating these delicious recipes. There is detailed section on how to identify and use fresh spices and plenty of information about the medical and culinary uses of ginger, cardamom, turmeric and more. Nearly all the dishes can be made in advance and frozen so ditch the take away menu and make your own fresh versions of our favourite cuisine with real Indian flavours and spices.
Author: Sereena Kaul Publisher: Simon & Schuster UK ISBN: 9781471113475 Category : Cooking Languages : en Pages : 0
Book Description
Spicy, speedy and easy Indian food to cook at home. QUICK… Drawing on a life time of passion for food, The Three Sisters have brought together a second collection of traditional recipes, which you can prepare and serve quickly. This beautiful cookbook combines speedy one pot curries, tasty dishes and snacks inspired by their mother’s and grandmother’s recipes – and their own experience of delicious Indian street food.
Author: Karen Graves Publisher: Xlibris Corporation ISBN: 1483663191 Category : Cooking Languages : en Pages : 68
Book Description
This is a cookbook created by three sisters who grew up in a family of seven with all homemade recipes from our Grandmothers and Mom, so now we would like to share them with you.
Author: Sean Sherman Publisher: U of Minnesota Press ISBN: 1452967431 Category : Cooking Languages : en Pages : 280
Book Description
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Author: Freddie Bitsoie Publisher: Abrams ISBN: 1647002524 Category : Cooking Languages : en Pages : 403
Book Description
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Author: Beverly Cox Publisher: Echo Point Books & Media ISBN: 9781635619157 Category : Languages : en Pages : 256
Book Description
Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.
Author: Lois McCombs Publisher: ISBN: 9781732360709 Category : Languages : en Pages :
Book Description
This is truly a begged-for cookbook. It contains some long-kept, family secret recipes of three sisters that make this cookbook well worth its purchase. The amazing seasonings and nice meat substitutes are its real claim to fame. This book contains both gluten and gluten-free recipes. Within its covers are great meat substitute recipes, such as the BBQ Chick'n Tenders and Rib'lets, the Chick'n, Beef-less and Teriyaki Strips and the quick and easy sandwich slices. Some of the vegetarian meat recipes are copy cats of popular meat substitutes. You will even find a new holiday loaf recipe to add to your holiday favorites. This book has breakfast foods, soups, wraps, salads, salad dressings and desserts. There are educational "how-to-instructions" for making amazing cookies when you have run out of or do not use eggs or butter. Aquafaba is a very popular egg white substitute. This book contains a section containing educational information and instructions, plus original recipes for delicious frozen aquafaba desserts.
Author: Sereena Kaul
Author: Sereena Kaul
Author: Sereena Kaul
Author: Monacan Indian Nation
Author: Karen Graves
Author: Sean Sherman
Author: Freddie Bitsoie
Author: Philip Bernard
Author: Beverly Cox
Author: Lois McCombs